The application of response surface methodology in studying the effect of heat and high hydrostatic pressure on anthocyanins, polyphenol oxidase, and peroxidase of mulberry (Morus nigra) juice-Reference-Cited by-同舟云学术

The application of response surface methodology in studying the effect of heat and high hydrostatic pressure on anthocyanins, polyphenol oxidase, and peroxidase of mulberry (Morus nigra) juice

Published:2014-03-12 Issue:11 Volume:94 Page:2345-2356
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Engmann Felix N¹²,Ma Yongkun¹,Zhang Haining¹,Yu Lizhi¹,Deng Nana¹

Affiliation:

1. School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 China

2. School of Applied Sciences; Kumasi Polytechnic; P. O. Box 854 Kumasi Ghana

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference43 articles.

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2. Alcoholic beverages obtained from black mulberry;Martin;Food Technol Biotechnol,2003

3. Effect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temperature heating;Tsai;Food Res Int,2005

4. Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits;Ozgen;Sci Hort,2009

5. Approaches to industrial exploitation of mulberry (Mulberry sp.) fruits;Singhal;J Fruit Ornam Plant Res,2010

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